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Coconut Curry Chicken

A flavorful twist on your boring chicken and rice. The curry provides the magic, while the rice and chicken will provide you with substantial energy for the day. Throw in some nutritious broccoli, and you’ve got yourself a winner.

This requires a bit of chopping to get it started, but most of your time will be spent monitoring the dish as it simmers. To make this even easier on yourself, you can purchase chicken that has already been cooked. A frozen bag of chicken slices or pieces may not taste as fresh, but it will save you about 15 minutes of prep. A pressure cooker or rice maker will allow you to cook the rice with only 2-3 minutes of work.

Boil 4 1/2 cups water in a rice pot with chicken base. Once water boils, add brown rice and cover. Cook for 45 minutes, then let sit for 15 minutes. If you are using pressure cooker, add 4 cups water, two cups rice, and chicken stock and cook for 18 minutes on high.

Add oil, salt, pepper, curry powder, and garlic to a large pan. Cook on medium heat for 3 minutes.

Combine chicken to oil and spices. Cook until insides are no longer pink.

While mixture is simmering, cut head of broccoli into pieces. Put pieces in a bowl covered with saran wrap and steam in microwave for 90 seconds. Add salt and pepper to taste.

Do the dishes while you're waiting for your dish to finish simmering, and all you'll have is one pan left!

Recipe Notes

Using a pressure cooker to make rice is something I highly recommend. It's a bit of an investment up front (I use one that costs $99 on Amazon), but it saves me loads of time. I put the rice, water, and chicken stock in, put the time at 18 minutes, and a little while later perfect brown rice comes out.

Cutting the meat took me the longest and was the most labor-intensive. If you want to save some work, buy pre-cut, pre-cooked chicken at the store or sub pre-cooked, tail-off shrimp.